Getting a healthy dinner on the table fast doesn’t have to be a struggle. It just takes a little planning and organization. These 7 dishes can all be prepared in under 30 minutes, so get cooking!

Chili-Rubbed Steaks & Pan Salsa

Any cut of steak will work for this recipe, but we especially like the flavor and texture of rib-eye with these seasonings. To get dinner on the table fast, look for thinly-cut steak. Make it a meal by adding a cold ale, sweet potato fries and vinegary coleslaw.

Serves: 2

Preparation time: 20 minutes

Ingredients

2 4-ounce 1/2-inch-thick steaks, such as rib-eye, trimmed of fat

1 teaspoon chili powder

1/2 teaspoon kosher salt, divided

1 teaspoon extra-virgin olive oil

2 plum tomatoes, diced

2 teaspoons lime juice

1 tablespoon chopped fresh cilantro

Preparation

1. Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt.

2. Heat oil in a medium skillet over medium-high heat. Add steaks and cook, turning once, 1-2 minutes per side for medium-rare. Transfer steaks to a plate, cover with foil and let rest while you make the salsa.

4. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of both panini, then weigh it down with the cans. Cook until panini are golden on one side, about 2 minutes.

5. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until second side is golden, 1-3 minutes more. Repeat with another 1 teaspoon oil and remaining panini.

Take salmon from ordinary to extraordinary with this creamy caper-and-lemon sauce. Have your butcher skin a salmon fillet for you to save time.

Serves: 4

Preparation time: 20 minutes

Ingredients

1 pound center-cut salmon fillet, skinned and cut into 4 portions

1 cup dry white wine, divided

2 teaspoons extra-virgin olive oil

1 large shallot, minced

2 tablespoons lemon juice

4 teaspoons capers, rinsed

1/4 cup reduced-fat sour cream

1/4 teaspoon salt

1 tablespoon chopped fresh dill

Preparation

1. Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn salmon over, cover and cook for 5 minutes. Remove from heat.

Here's an example of fusion cooking at its fastest and best: a speedy Asian take-out favorite updated with the Italian sparkle of basil, garlic and lemon.

Serves: 4 (1-1/2 cups each)

Preparation time: 25 minutes

Ingredients

2/3 cup bottled clam juice or reduced-sodium chicken broth

1 teaspoon cornstarch

1 tablespoon minced garlic, divided

3 teaspoons extra-virgin olive oil, divided

1/4-1/2 teaspoon crushed red pepper

1 pound raw shrimp (21-25 per pound), peeled and deveined

1/4 teaspoon salt, divided

4 cups broccoli florets

2/3 cup water

2 tablespoons chopped fresh basil or parsley

1 teaspoon lemon juice

Freshly ground pepper to taste

Lemon wedges

Preparation

1. Combine clam juice (or chicken broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.

2. Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add remaining garlic and crushed red pepper to taste. Cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Sauté until shrimp are pink, about 3 minutes. Transfer to a bowl.

Buttery-tasting pecans combine with spicy chipotle and zesty orange to coat chicken with pizzazz. Enjoy with mashed potatoes and a spinach salad.

Serves: 4

Preparation time: 30 minutes

Ingredients

4 boneless, skinless chicken breasts, trimmed

1/2 cup pecan halves or pieces

1/4 cup plain dry breadcrumbs

1-1/2 teaspoons freshly grated orange zest

1/2 teaspoon salt

1/4 teaspoon ground chipotle pepper

1 large egg white

2 tablespoons water

1 tablespoon canola oil, divided

Preparation

1. Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.

2. Place pecans, breadcrumbs, orange zest, salt, and ground chipotle in a food processor and pulse until pecans are finely ground. Transfer mixture to a shallow dish.

3. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg white mixture, then dredge both sides in the pecan mixture.

4. Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2-4 minutes per side. Transfer to a plate and cover to keep warm.

Depending on the type of salsa you use, this salad will vary in heat. Some like it hot, some do not. To please everyone, make it mild and put a bottle of your favorite hot sauce on the table. Baked corn tortilla chips or cheese quesadillas and lime wedges are natural accompaniments.

Serves: 4 (1 cup filling & 2 cups salad each)

Preparation time: 30 minutes

Ingredients

1/2 cup prepared salsa

1/4 cup reduced-fat sour cream

1 teaspoon canola oil

1 medium onion, chopped

3 cloves garlic, minced

1 pound 93%-lean ground turkey

2 large plum tomatoes, diced

1 14-ounce can kidney beans, rinsed

2 teaspoons ground cumin

2 teaspoons chili powder

1/4 cup chopped fresh cilantro

8 cups shredded romaine lettuce

1/2 cup shredded sharp Cheddar cheese

Preparation

1. Combine salsa and sour cream in a large bowl.

2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes.

3. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes.

Going on a diet? Better stock up on the salad, right? Not necessarily! Do you sabotage your fresh lettuce with high-calorie items? Find out how much those naughty little extras are really costing you with this salad bar quiz.

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